February 28, 2024

Carrot Pineapple Cake

This Carrot Pineapple Cake is one of my favorite recipes, covered in a homemade creamy and smooth cream cheese frosting. The carrots and pineapple pair together perfectly, creating the most wonderfully moist cake. They are all a match made in cake heaven!

I have got to admit, I have never been the biggest fan of carrot cake, but this particular one takes the cake (pun intended!) Plus it contains both a vegetable and a fruit. That counts as being healthy, am I right? At the very least, we can tell ourselves that to make ourselves feel better when we devour this cake. Sounds like a win-win to me. Anyway, the cream cheese frosting completes this delicious cake. It is requested on many birthdays in my family so luckily it is so simple to make. I’m pretty sure the most difficult part of the whole process is shredding the carrots!

Ingredients needed to make this Carrot Pineapple Cake:

For the cake:

Carrots – This cake would not be complete without them! Add finely shredded carrots using a box grater. Do not use the pre-shredded matchstick carrots as they are far too big for the cake.
Crushed Pineapple – It brings more sweetness! Add the pineapple along with the juice it is packed in for extra moisture.
All-Purpose Flour – It gives structure to the cake. I do not recommend using cake flour as it can make the cake too fluffy. You want this cake to be on the denser side.
Baking Powder and Baking Soda – These are leaveners that help the cake rise.
Granulated Sugar – Adds more sweetness to the cake. You can also try substituting for light or dark brown sugar.
Cinnamon – Gives the cake spice and warmth.
Eggs – They add even more moisture to the cake. They can also act as a glue, binding the batter together.
Oil – It brings more moisture to the cake. I always use vegetable oil for this recipe, however, you can also use Canola oil. I would not recommend using any other type of oil.
Vanilla Extract – It adds more flavor.
Salt – It helps to enhance the flavor of the other ingredients.
Nuts and Raisins (optional) – You can definitely add nuts such as pecans or walnuts if you want. Raisins are a great addition too.

For the frosting:

Cream Cheese – Be sure it is room temperature. It prevents the frosting from becoming overly sweet and gives a bit of a tangy flavor.
Powdered Sugar – Sweetens the frosting.
Butter – Be sure it is softened. It will give the frosting its rich and creamy flavor.
Vanilla Extract – Makes the frosting more flavorful.
Milk (optional) – I do not typically need to use it but if you think your frosting is too thick, start by slowly adding about a 1/2 teaspoon at a time to thin it out. Do not add too much, as this will make your frosting too runny.
Nuts (optional) – You can add nuts such as pecans to the frosting to give it some crunch and texture.

Instructions on how to make this cake:

Preheat the oven to 350 degrees F. In a mixing bowl, add the wet ingredients or the eggs, oil, vanilla extract plus the granulated sugar. Beat until thoroughly combined.
Pour the dry ingredients or the flour, baking soda, baking powder, salt and cinnamon through a sifter to get out any lumps. Add to a medium sized bowl.
Slowly add the sifted dry ingredients to the wet ingredients. Beat until combined. Next add the finely shredded carrots and crushed pineapple along with the juice. Beat for about 1-2 minutes.
Spray two 8 or 9 inch cake pans with cooking spray. Evenly pour the batter into each pan. Place both pans in the preheated oven and bake for about 30-35 minutes. Stick a cake tester or a toothpick in the center of the cake. If they come out clean, that means the cake is done. Take the pans out of the oven and allow to cool.
While the cake is cooling, it is time to start your frosting! In a mixing bowl, add the softened cream cheese and butter along with the vanilla extract. Beat until combined. Slowly add the powdered sugar. Beat until fluffy. If the frosting is too thick, you can add the milk in at this point, starting with about 1/2 teaspoon at a time. If you choose to add nuts, fold them in now.
After the cakes are completely cooled, you can begin frosting. Place one of the cakes on a cake pedestal or something similar. Using a small spatula or butter knife, evenly spread the frosting over the cake, covering the sides and top until the cake is no longer visible. Next, add the other cake on top, creating two layers. Repeat the frosting process until the cake is covered entirely.
Sprinkle the top with a little cinnamon or some nuts, slice and serve!

Helpful tips and substitutions:

If you are using a stand up mixer such as the Kitchen Aid mixer, use the flat beater to mix the batter.
For this recipe, I use two 9 inch round pans so I can have a layer of frosting in between. You can also use 8 inch pans. If you only have a square cake pan, that will also work!
The pineapple and carrots in this cake recipe make it more dense than other cakes. If you are concerned that your cake is not fluffy enough, don’t be! It is meant to be this way.
You can absolutely add in nuts such as pecans or walnuts to your batter. You can also add about a 1/2 cup of raisins if you’d like. Some people love these additions while others cannot stand the thought of them in their cake. It is totally your preference.
The frosting recipe will most likely make more than you need. With the excess frosting, store in an airtight container or zip lock bag and keep in the fridge for up to two weeks or you can freeze it for up to 3 months. Better to have more than not enough! This frosting is great for other food items such as homemade cinnamon buns or other desserts!
If you think your frosting is too thick, start by slowly adding about a 1/2 teaspoon of milk at a time to thin it out. Do not add too much, as this will make your frosting too runny. You may not need to do this step at all, it is your preference and how to prefer your frosting.